Deliciously cheesy and a perfect lunch box snack, these are really easy to make. The trick is not to put in too much elbow grease – handle the dough really carefully and as little as possible.
345g wholewheat flour
2 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
140g cold Brown’s unsalted butter
1 cup shredded Brown’s Cheddar (try Chilli Chive for an interesting flavour)
1 tbsp fresh parsley
1 cup buttermilk (or just use milk with a little lemon juice)
3 tbsp water
Heat the oven to 190°C. Line a baking sheet with parchment paper. Whisk the flour, baking powder, salt and baking soda.
Cut in the butter with a pastry blender until it looks like crumbs.
Stir in the cheese and parsley. Add in the buttermilk and 2 tbsp, knead gently until combined.
Turn dough onto a lightly floured surface and pat into an 8-inch square. Cut dough into 2-inch squares, then cut squares into triangles.
Place scones on prepared baking sheet. Whisk together egg and remaining tblsp of water, brush over the tops of the scones.
Bake the scones until golden – about 25 minutes.